Ingredients

The following ingredients have 6 Servings
  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • Kosher salt and black pepper, to taste
  • 1/4 teaspoon red chili flakes, plus more to taste
  • 1.5 lb ground chuck
  • 1/4 cup tomato paste
  • 28 ounces crushed tomatoes
  • 3 cups reduced sodium chicken stock (or 2 cups chicken stock and 1 cup wine)
  • 4 sprigs thyme
  • 1 pound tagliatelle or spaghetti
  • 1/4 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves

Instruction

  • In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in 1/4 teaspoon red chili flakes, adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.
  • Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.
  • Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.
  • Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.